Asian Chicken Salad Recipe {think cheesecake factory version} a Baby Bear Hugs Recipe
This is a family favorite recipe that my aunt invented to taste like the Chinese Chicken Salad that they have in restaurants, but since we make it is home, we can use kosher meat or make it with vegetarian chicken. This recipe serves a small army or a family with leftovers for another meal!
Ingredients for the salad
bag of rice noodles
1 head nappa cabbage
1 bag chopped carrots
1 bunch green onions
large bunch celantro
2 cups green peas or pea pods
1/2 breast or full breast of boiled chicken per person or vegetarian chicken patty chopped in pieces
Cut the nappa cabbage into small strips. You may have to discard the outer leaves if they are badly damaged or wilted. We also do not like to eat the bottom of the stalk where it is really thick, you can save that part to cook in a stir fry!
Cook the rice noodles according to the directions. These noodles are fresh noodles from Trader Joes that only require a quick dunk in boiling water.
Mix the rest of the veggies into the bowl with the cabbage leaving the chicken and the noodles to the side.
Dressing Ingredients
2 cups Rice Vinegar
1 cup Peanut Butter
3/4 cup Toasted Sesame Oil
1/4 cup Sugar
Salt & Pepper
Heat up the peanut butter on the stove top until it gets thinner. Then mix all the ingredients together in a bowl adding the peanut butter last while stirring. We like the crunchy peanut better because the peanut pieces add a nice crunch. Taste the dressing and adjust if you think it needs anything else.
Add a small amount of the dressing to the noodles and the chicken (they soak it up).
Add some dressing to the vegetables so that they have a light covering.
Now add the Chicken and Noodles and more dressing if needed. I like to save extra dressing for the leftovers.
ENJOY!
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